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 A Cheesy Subject! Vegan "Ricotta"
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A Cheesy Subject! Vegan "Ricotta"

I have lately discovered how to make vegan ricotta-style cheese, so I thought you might all like the benefit of my new-found  wisdom! I actually have 2 recipes here, both of which work equally well, although they taste slightly diffferent. They are both easy, in any case, so it is really a matter of personal taste. One of these recipes has as its basis cashews and tofu, and the other is soya-free and made from pine-nuts. I love the distinctive flavour of the latter nuts, but they can be expensive and are not always easily available, which may make cashews a better option. Either of these can be used in place of normal ricotta, eg in lasagne, and other pasta dishes and desserts. In fact I have an awesome recipe using ricotta that I will share soon, so watch this space!

Recipe 1: Cashew-Tofu Ricotta

Ingredients (Makes about 2 cups)

1/2 cup raw cashews

2 tablespoons olive oil

1 clove garlic

1/2 block soft tofu

2 tablespoons soy milk

salt

Squirt of lemon

Pepper

Method

1) In a food processor or industrial blender, combine the cashews, oil and garlic. Blend until finely chopped.

2) Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out.

3) Add the lemon and blend.

 

OR

 Recipe 2 : Pine-nut Ricotta

Ingredients ( Makes: 2 1/4 cups “ricotta”)

2 cups pine nuts, raw

water

1/4 cup nutritional yeast

1 tablespoon lemon juice

Method

1) Soak 2 cups of pine nuts in 4 cups water for at least 1 hour. 

2)Drain the pine nuts and add them to a blender with nutritional yeast and lemon juice. 

3)Pulse until pine nuts form ricotta like texture.  If needed add water to the mixture 1 tablespoon at a time.  You want just enough to help the nuts break down but not become watery.

 

 For both types, keep in a covered container and chill in the fridge until needed and use in your favourite recipes.

 

 

Image courtesy of www.itallchanges.com

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Leave a Comment

  1. evalovesbend
    Yum, sounds great! Voted. Check out my post "Pink" Lemonade and vote if you like it :)
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  2. Akanksha
    Akanksha
    I don't think I have tasted Ricotta before, but would sure like to try the one with cashews and tofu! Vote#4
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  3. kristo
    kristo
    wowow! i like the sound of recipe 2! I will try this as soon as i get more nutritional yeast. voted!
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  4. SnakeWitch
    Cool! This sounds eays, too! Voted!
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  5. Roopam
    sounds like a great option...voted!
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  6. Fifi Leigh
    Fifi Leigh
    sounds good. makes a good dip or spread.
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  7. parneesha211
    Voted...can actually make this with my kid as no fire cooking is involved.Great Idea!!
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  8. pentamom
    pentamom
    Voted 9! I LOVE cheese and my one problem is giving up cheese (I can do without milk). I can't wait to try this once I move!
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  9. Kate Noel
    Kate Noel
    Voted! I love homemade vegan cheese substitues. I have also seen the ricotta "cheese" made with almonds. It's in a recipe book I have but I haven't tried making it yet. I'd love to try these as well! Check out my latest post when you have a chance!
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  10. dianabart
    dianabart
    Sounds Yummy! Voted! :-)
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  11. BuddhasDelight
    BuddhasDelight
    yum! this sounds lovely and the perfect answer to "what am i supposed to put in lasagne now?"! i am out of votes but i wil come back at noon and vote. :)
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